A simple shrimp scampi
January 16, 2009 § 1 Comment
It’s freezing in DC; -4 degrees with the windchill, and everytime I go outside I think my fingers and toes are going to freeze and snap right off. I really hope Inauguration Day isn’t this bad, because then I’m gonna have to wear about 1293102938 layers while waiting out in the cold. Oh…did I not tell you that I would be going? Well, I don’t have tickets, but I will be going with friends to the National Mall, at least to tell my children that I was there that day.
Anyway, the cold makes me want to eat food even more because with cooking comes warmth, and I always think of Ina Garten’s recipe for shrimp scampi. There’s your protein from the shrimp, fruit from the lemons, veggies from the parsley (yes parsley’s an herb but it’s green so I count it as veg), and lots of yummy carbs and fats from the pasta and butter! And it really doesn’t take too much time to make. After learning how to make this, I never order this dish in restaurants anymore. It’s just a waste of money and meal on my part!
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
In a large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic and saute for one minute. Be careful since the garlic burns easily. Add the shrimp, 1 1/2 teaspoons of salt, and the black pepper. Saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.